Wang Shi Fish Skin

The fish are all killed alive on the same day and are relatively fresh. However, I feel that the fish soup may be a little hard to get used to as it is a bit fishy. The fried fish tastes good. The fish head is very cheap, but there is not much meat on it.

It is said to be fish skin soup and tomato sauce, but it actually contains fish meat and fish skin, not just fish skin as we understand. Fish skin soup and fried fish skin are both quite special. Braised pork rice is recommended as the staple food.

The milkfish is tender, but has many bones. The locals have a special way to remove the tiny bones so that foodies can enjoy the meal. You can eat a lot with just one serving of fish, rice and vegetables. Their fish belly is also delicious.

Wang's Fish Skin is a snack shop that specializes in milkfish, just next to Anping Port. This snack shop is somewhat similar to our food stalls. Although the environment is average, it is clean and tidy. There is a menu on the table, you can choose by yourself, and someone will come to collect it after you order. When all the dishes are served, you will be charged directly. Seasoning and tea need to be self-service. Looking at the menu, it's really a mess. In fact, many of them are milkfish belly, but fried is the most delicious. We ordered soup and steamed, which are really all kinds of things. Fried fish belly 90: It is fried milkfish belly. Personally, I prefer fried. The more fragrant fish belly is more delicate and tender because of the oil, but it is a little oily. The fried one is relatively crispy and less oily. Gravy fish belly 85, similar to steamed, with tender ginger shreds on top, a shot of ginger shreds with some fish meat, the unique taste is also very magical. Fish head with gravy is 40, three fish heads, it's really cheap. I don't know if it's boiled or steamed. The fish head part is just for the freshness, less meat and more bones. All the gravy tastes tasteless, need to be dipped in some seasoning, otherwise it's too tasteless. I also ordered fish porridge for 60, which is also simple, a bit like soaked rice, both are very light. But I still like fish porridge at noon. Fish belly porridge is 90, the same is the whole milkfish belly on top, covering the porridge below, this feeling is average. Fish skin with gravy is 65, I don't know what kind of fish skin it is, but I like it more. The fish skin is not greasy, a little chewy, but relatively soft and rotten, very delicious. Braised pork rice is 20, it looks like white rice with some soup on it. But Taiwanese rice is still quite delicious, and the white rice I ordered is also eaten clean. ​The nutritional value of milkfish is very high: the soup made from bones contains 17 kinds of amino acids and rich gelatin, calcium and phosphorus. Amino acids have a good protective effect on the human liver!

The name "Zhuangyuan Fish" is really nice. It feels like you will win the first prize if you eat it. In fact, it also has another name, milkfish. Milkfish is very popular in Taiwan. When I went to Taiwan this time, I enjoyed a "Zhuangyuan Fish" banquet when I arrived in Tainan. Wang's Fish Skin is a snack shop that specializes in milkfish. It is right next to Anping Port. This snack shop is somewhat similar to our food stalls. Although the environment is average, it is clean and tidy. There is a menu on the table. You can check it yourself. After you order, someone will come to collect it. When the dishes are served, you will be charged directly. Seasonings and tea need to be self-service. Looking at the menu, it's really a mess. In fact, there are many milkfish bellies here, but fried ones are the most delicious. We ordered soup and steamed ones, which are really all kinds of things. Fried fish belly 90: It is fried milkfish belly. Personally, I prefer fried ones. The more fragrant fish belly is more delicate and tender because of the oil, but it is a little oily. The fried one is relatively crispy and less oily. Fish belly with gravy is 85, similar to steamed, with tender ginger shreds on top, a pinch of ginger shreds with fish meat, the unique taste is also very magical. Fish head with gravy is 40, three fish heads, it is really cheap, I don’t know if it is boiled or steamed, the fish head part is just for freshness, less meat and more bones. All the gravy tastes are relatively tasteless, need to be dipped in some seasoning, otherwise it is too tasteless. In addition, I ordered fish porridge for 60, which is also simple, a bit like soaked rice, both are very light. But I still like fish porridge at noon. Fish belly porridge is 90, the same is the whole milkfish belly on top, covering the porridge below, this feeling is average. Fish skin with gravy is 65, I don’t know what kind of fish skin it is, but I like it more. The fish skin is not greasy, a little chewy, but relatively soft and rotten, very delicious. Braised pork rice is 20, it looks like white rice with some soup poured on it. However, the rice in Taiwan is still quite delicious, and the white rice I ordered was also eaten up. ​The nutritional value of milkfish is very high: the soup made from bones contains 17 kinds of amino acids and rich gelatin, calcium, and phosphorus. Amino acids have a good protective effect on the human liver!

I looked up guides before coming to Tainan and saw Wang's fish skin was recommended, so I kept an eye on it. I happened to pass by when I was walking on Shennong Street to Anping Fort, so I immediately went into the store to try it. Although the store is simple, it is very large. The seats are arranged on both sides, so it won't seem crowded. I ordered milkfish belly soup and braised pork rice. Anyway, I have never had a bad braised pork rice in Taiwan. The soup is delicious.

At Wangyue Bridge on Anping Street, the main snacks are milkfish and other fish snacks. The store is not big, and there are scattered seats outside. There are small plates, chopsticks, paper towels and seasonings on the table, and self-service is available. We ordered a bowl of fish skin soup and a bowl of fish intestine soup. This kind of soup was originally made by poor families in Chaoshan in the past, and it was not presentable. Now it is almost not made and no one eats it, perhaps the craftsmanship has been lost. The soup is very fresh, and it will taste better if you add some pepper powder to remove the fishy and cold taste; fish skin and fish intestines are more delicious with garlic and chili sauce.

Super delicious Wang’s fish skin! ! Ordered salty porridge, fried fish intestines, flat fish with cabbage and fish skin with gravy, all delicious! Next time I come, I will definitely go back to eat here hahahaha